372 



Contamination of Milk. 



[AUGUST,! 



: As regards the Milk-Producer. — (i) The absolute necessity 

 of cleaning the udder and flanks of the cow, and of washing and 

 sterilising the receptacles in which milk is placed. (2) The 

 desirability of rejecting the " fore-milk " and of removing the 

 milk when drawn, as rapidly as possible, to a dust-free atmo- 

 sphere. (3) The great improvement in keeping properties 

 which may be effected by cooling the milk to 50 0 F. as soon as 

 possible by means of a clean cooler suitably protected from 

 dust or other contamination. (4) The provision of cans with 

 lids of such a type as to render contamination from without 

 impossible. The cans in which milk is forwarded should be 

 locked or sealed. 



As regards the Railway Company. — (5) The urgent necessity 

 for rapid transit, especially during warm weather. (6) The 

 provision of special vans — kept scrupulously clean and reserved 

 for the milk traffic. (7) The necessity of maintaining the milk 

 at a temperature not exceeding 50 0 F. during the time it remains 

 in their charge. (8) The provision of a special shed in which 

 milk should be placed immediately on its arrival at the station. 

 This shed should be kept clean and cool, and used only for milk 

 traffic. 



As regards the Retailer. — (9) The undesirability of transferring 

 the milk from the farmer's can, as is usual at present, in the 

 station precincts. (10) The prime importance of scrupulous 

 cleanliness in all details of the handling of milk. (11) The 

 desirability of thoroughly cleansing the farmer's cans before 

 returning them. This implies the necessity, after washing 

 out with clean cold water, of maintaining the can, &c, for 

 some time at steam heat, in order to ensure thorough cleansing 

 and sterilisation, or, failing a supply of steam, a thorough 

 scalding with an abundance of boiling water. (12) The 

 necessity of complete protection of all milk from dust prior to 

 sale. (13) The importance of keeping the milk at a temperature 

 not above 50 0 F. 



As regards the Consumer. — (14) The necessity for scrupulous 

 cleansing and scalding with boiling water of vessels in which 

 milk is placed. The further necessity of protecting the milk 

 from dust during storage, of keeping it as cool as possible, and 

 certainly at a temperature not exceeding 50 0 F. 



As a result of their investigation the Committee are of opinion 



